Bacon Wrapped Jalapeño Stuffed Chicken Thighs

Chicken Thighs wrapped around cream cheese stuffed jalapeños and then wrapped with bacon.




  • boneless, skinless chicken thighs 
  • jalapeño peppers 
  • 8 oz. (229 g) cream cheese 
  • 16 strips of bacon 
  • stick of butter 
  •  All-Purpose Rub 
  •  Big Green Egg Sweet and Smoky seasoning 

All-Purpose Rub

  • 1 cup (240 ml) salt 
  • 1/2 cups (120 ml) granulated garlic 
  • 1/4 cups (60 ml) black pepper 



Step 1

Set the EGG for indirect cooking with the convEGGtor at 375°F/190°C. If desired, add some pecan chips for some extra smokiness.

Step 2

Remove the thighs from the packaging and place on a cutting board designated for poultry. Trim any excess fat on the thighs and season each side with a hefty dose of Big Green Egg Sweet and Smoky seasoning.

Step 3

Cut the jalapeño peppers in half lengthwise and remove the seeds and veins. Fill each half with cream cheese and sprinkle a touch of all-purpose rub on top.

Step 4

Place the stuffed jalapeño peppers cheese side down in the center of each chicken thigh and form the meat around the pepper. Next, wrap each thigh with 2 strips of bacon.

Step 5

Place the wrapped chicken thigh in a Big Green Egg Drip Pan, and top each piece of chicken with a pat of butter. Cook for 30 minutes, until chicken reaches an internal temperature of 165°F/73°C.

Step 6

Remove from the EGG and let the chicken rest for 8-10 minutes, sprinkle more Big Green Egg Sweet and Smoky seasoning on the chicken and spoon some of the butter sauce over the chicken.

Step 7

Serve immediately. Feeds 6-8 people.

All-Purpose Rub

Step 1

Mix all the ingredients together and set aside.

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